This spicy twist on a classic tomato bruschetta, with red bell pepper and dried chilli flakes, is the ultimate summer antipasto recipe!
- 15 thick ciabatta slices
- 400gr good quality tomatoes
- 2 small red bell peppers
- 8 leaves of fresh basil
- 2 garlic cloves
- 1/4–1/2 teaspoon dried chilli flakes
- 4 tablespoons extra-virgin olive oil (plus extra to toast bread)
- Salt and pepper, to taste
- Dice the red bell peppers into small 1/2cm chunks. Heat a tablespoon of olive oil in a small frying pan, and fry the bell peppers until it has softened and developed some colour. Remove from the frying pan and leave to cool completely.
- Meanwhile, chop tomatoes in small bite-size chunks. If your tomatoes are particularly watery, you can drain them in a colander. Chop fresh basil roughly. Mince the garlic cloves. Add all ingredients to a mixing bowl with 3 tablespoons of extra-virgin olive oil.
- Once the peppers have cooled, transfer to the mixing bowl and add salt, pepper and dried chilli flakes to taste. Stir well to combine, cover with cling film and leave in the fridge while you move onto the next steps. Ideally, you leave the mixture to cool in the fridge for a few hours, allowing the flavours to mingle and fuse together.
- Heat a grill pan. Brush the ciabatta slices with extra-virgin olive oil, then toast both sides in the hot grill pan for a couple of minutes.
- Divide the topping between the toasted ciabatta slices. Serve immediately.
Be mindful that the strength of dried chilli flakes can vary significantly between brands, so while you can use the below quantity as a guide, definitely add to taste!
- Category: Appetizer
- Cuisine: Italian
Keywords: spicy tomato bruschetta, tomato and red pepper bruschetta, alternative bruschetta recipe, easy bruschetta recipe